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butter chicken
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Butter Chicken (Murgh Makhani)

It is a rich, creamy, spicy tomato-based curry that perfectly compliments any type of Naan or Basmati Rice.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

For Marination

  • 2 lbs. Boneless, skinless Chicken breast cut into bite size pieces
  • ½ Cups Plain full-fat Yogurt
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • ½ cup Cilantro, finely chopped
  • 1 tbsp Olive Oil
  • 1 tsp Sugar

For Makhani Sauce

  • 1 tbsp Ghee
  • ½ Unsalted Butter
  • 1 Green pepper, diced
  • 1 Red Pepper, diced
  • 1 Onion, diced
  • 3 Tomatoes, diced
  • ½ tsp Turmeric Powder
  • 1 tbsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • ½ tbsp Garam Masala
  • ½ tbsp Honey
  • ½ tbsp Dried Fenugreek Leaves
  • 7 Dried Whole Red Chili
  • ½ cup Cashews
  • ¾ cup Heavy Whipping Cream

Instructions

  • Begin by soaking cashews and dried red chili’s in warm water for at least 20 mins. (Tip: Prep Chicken and Vegetables while its soaking)
  • Prepare your Chicken for the curry. Marinate chicken pieces with all the spices. Cover it and let it marinate for at least 30-40 mins. More the better. (Overnight if time permits)
  • While your chicken is marinating, prep your vegetables. Vegetables will get pureed so big chunks will be fine.
    Vegetables
  • Heat oil in large sauce pan, once the oil is sizzling add chicken pieces and cook them about 3-4 mins on each side on a high heat to get some chard (chicken will be further cooked in the sauce).
  • Pour some butter and ghee in large sauce pan. Cook all the vegetables with soaked cashews and dried red chili for 5-7 mins on a medium heat. Add tomatoes and cook for another 3-5 mins or until tomatoes are mushy.
  • Add all the spices and mix everything until well combined. Add some water if it starts sticking to the pan or if it gets dry. At this point taste the sauce and add additional salt or chili powder if needed. Let it simmer on a low heat for additional 5 mins, while stirring occasionally.
  • Cool it down completely and blend it in the blender until smooth. You may need to add couple tablespoons of water to help blend smooth (up to 1 cup). Depending on how big your blender is, you may have to work in batches.
  • Pour the puree sauce back into the pan. Stir honey, butter and heavy cream through the sauce.
  • Add chicken pieces in the sauce and and let it cook for additional 9-10 mins on a low heat or until chicken is cooked through and sauce is bubbling.
  • Garnish with crushed kasoori methi (dried fenugreek leaves) and cilantro. Serve this delicious Butter Chicken with some warm Naan and Basmati Rice.
    murgh makhani

Notes

  • Vegetarians use grilled PANEER instead of Chicken and if you are Vegan, make it with grilled TOFU, and it still tastes delicious.
  • Marination: Adjust spices according to your taste. Marinate for at least 30 mins. If time permits, marinate overnight.
  • Freezing: Makhani sauce freeze really well. Make double batch and freeze it for couple of months. When needed thaw it and warm it up in the microwave and add chicken pieces.
  • Vegetables: Use vegetables of your choices. Traditional recipe only uses onions and tomatoes. Peppers do add amazing flavor to the curry.
  • Blending Sauce: Any type of blender will do the job. Use water to help blend it smooth. If you end up using too much water to blend, the sauce will get thin. Add spoonful of cornstarch mixed in warm water. Sauce will get thick.